Here’s how it works: When placed under high pressure and high temperature the naturally occurring CO2 attracts the caffeine molecules. The CO2 and caffeine molecules are then filtered from the tea leaves. The process is costlier than other methods, but our teas – and our customers – are worth it.
Please note that no decaffeination process can render the tea leaves entirely caffeine-free; a small amount (no more than 2.5 percent of the original caffeine content) remains. By law that means less than 2.5 percent of the original caffeine content, or up to 2 mg of caffeine in a single 6-ounce serving of brewed tea.
Still, the tea leaves retain up to 92 percent of their original polyphenols, which are the health-enhancing antioxidants.
To avoid caffeine altogether, turn to one of our herbal blends. Their ingredients have no caffeine to begin with, so there’s nothing to remove or lessen. You can find herbal blends elsewhere on our website.
Black tea: 14-61 mg
Green tea: 24-40 mg
Black tea decaffeinated tea: 0-12 mg*
* Information provided by the Mayo Clinic.
Green tea: 24-40 mg
Black tea decaffeinated tea: 0-12 mg*
* Information provided by the Mayo Clinic.
Artificial flavors are also known as bio-identical. This means the flavors were not derived from the original source, but they have the same molecular structure as the natural flavors.
Black tea is the most thoroughly processed. The leaves are withered to remove water, rolled to release aromatic oils, oxidized to develop flavor, and then dried to seal in the flavor. Black tea contains about twice the caffeine of green tea.
With green tea, the oxidation step is skipped, and the leaves go straight to the firing process. The leaves are rolled into a variety of shapes depending on the type of tea, and gently dried to lock in the green color. White tea leaves, dried immediately into their final form, are the least processed.